Author: Andrew Rogers
Andrew Rogers
Andrew Rogers is a freelance journalist based in Chicago, USA, with over 10 years of experience covering Politics, World Affairs, Business, Health, Technology, Finance, Lifestyle, and Culture. He graduated with a degree in Journalism from the University of Florida. Over the years, he has contributed to leading outlets such as The New York Times, CNN, and Reuters. Recognized for his sharp reporting and thoughtful analysis, Andrew delivers accurate and timely news that keeps readers updated on key national and global developments.
Prof. David Salt and his team discovered how microbes impact cocoa bean fermentation and chocolate flavor. Regional Differences Explained by Microbes Beans from Santander and Huila developed fruity and floral tastes. Antioquia beans lacked these flavors due to different microbial populations. Nine Microbes Shape Flavor Profiles Using genetic analysis, researchers identified nine microbes key to producing citrus, fruit, and floral notes. Fermenting sterile beans with these microbes created chocolate with enhanced taste and less bitterness. Farming the Future of Cocoa Salt believes farmers can cultivate these microbes to ensure high-quality cocoa. This method could reduce costs and inspire new chocolate…
